JP7282427B1 - food protein improver - Google Patents

Abstract

[PROBLEMS] To provide a food protein improver capable of suppressing denaturation of food. SOLUTION: The food protein improver has a pH of 3.5 to 5.5 and a specific gravity of 1.04 to 1.14 by dissolving 1% to 5% by weight of calcium oxide in brewed vinegar. Raw materials for the calcium oxide include one or more of seashells, eggshells, coral shells, calcium carbonate, calcium acetate, calcium citrate, and calcium gluconate. It is characterized in that it is used in foods to make the processing of salted foods or the storage and distribution of frozen, frozen, and refrigerated foods salt-free. [Selection figure] None

Description

The present invention relates to food protein improvers.

The protein of foods is meat, fish and shellfish, or soybeans, which are the protein sources of the three major nutrients. Effective utilization of these is important along with carbohydrates and lipids, as well as securing food resources. is also stabilized.
Conventionally, salt is used to process foods, store and distribute them, and consume them as salted foods, salted foods, or salted out foods.
Salted foods in this text include salted foods and salted foods.

The purpose of using salt in salted foods is to denature the protein so that it is easy to consume, and the osmotic action of salt reduces the water content in the food by separating water from the food, suppressing the use of water by microorganisms and delaying their growth rate. This is to prevent food spoilage and food poisoning.
In this way, the reason salt is used in foods other than seasoning is for the purpose of processing or to obtain preservability. Although there is a method of salting in which salt is applied to the food to adhere to it, or a method of immersing it in a salt solution of a certain concentration, there was no method other than relying on salt.
The amount of salt used is up to about 20% by weight of the food depending on the type and use of the food.

Systems for storing and distributing food at low temperatures have been developed to ensure the safety of food, and accordingly, prevention of spoilage of food by controlling microorganisms has been effective.
The denaturation of food proteins is caused by temperature, for example, the heating temperature during processing, and the temperature difference from the low temperature during storage and distribution, and the storage period is long, sometimes up to 4 months. In addition, various factors such as changes in packaging conditions, acidity, alkalinity, pH, transshipment during storage and distribution, removal for reprocessing, and refreezing after processing affect various factors. The same applies to raw materials for these foods.

Chicken eggs are a protein-rich food. If a raw egg is stored at 5°C for 3 days and cracked, the properties do not change. Both the white and the yolk are gelatinized, and the fluid state of the raw egg is denatured. Even after 3 days have passed since the egg was left at normal temperature, the egg does not return to the raw egg properties, and the denaturation remains as it is. It can be seen that this is not due to freezing at -20°C but due to protein denaturation such as condensation and hardening. There is no problem in tasting this, but the taste and texture are different from the denaturation by heating like boiled eggs, and it is not suitable for use as a food material.
Chicken eggs are normally not denatured when stored at room temperature or at a refrigerator temperature of 5°C, but are denatured under the influence of a low temperature of -20°C.

The invention of the present application dissolves calcium oxide in brewed vinegar, and uses it to prevent denaturation of food proteins under the influence of environmental conditions and improve the quality without causing sour taste and sour smell, and also using salt. In order to prevent denaturation such as hardening or condensation due to processing production or storage distribution, we will develop a technology that achieves the above effect without using salt, or provides good storage conditions even if freezing and freezing temperature storage is unnecessary. for the purpose.
When food protein is denatured by low temperature control, it affects taste and texture, and if quality is impaired, preventing this and maintaining and improving taste, texture, and appearance are consistent with the purpose of nutritional intake. do.

In addition, the processing and storage methods of meat, seafood, and soy protein foods, such as salting with salt, immersion in salt water, and boiling, are biased toward excessive intake of salt in conventional processing and preservation methods that rely on salt. Leading to these improvements instead.
In addition, in foods that are processed with salt and stored and distributed by refrigerating and freezing, there may be complex problems such as denaturation of proteins due to both salt and low temperature, and this improvement is also an object.
Acquiring a new sense of taste and texture through these improvements will be an effective technique for expanding the use of these foods and for making significant use of food resources.

Japanese Patent No. 4755384 Japanese Patent No. 5767376 Japanese Patent No. 4927214 Japanese Patent No. 5513651 Japanese Patent No. 4040903

Of the components that make up food, the three major nutritional components, protein, lipid, and carbohydrate, are the main components of food intake.In addition, the sense of taste and nutritional source are largely dependent on protein, and it must be supplied in good condition. is a challenge in securing food resources.
The foods are meat, seafood, and vegetable protein soybeans, the meat is muscle fibers mainly composed of skeletal muscle and heart muscle of beef, pork, chicken, and fish, and the fish is muscle fiber consisting of fascia and myotome. Soybean protein is a granular protein after acid precipitation or oil extraction from soybeans, and foods made from these as raw materials.

These foods have issues of salt reduction and freeze tolerance.
In addition to eliminating the time and effort required to remove salt during cooking, we have expanded the range of food ingredients and cooking methods that are not limited to saltiness by not using salt, instead of relying on salt-based processing or storage distribution methods. If there is denaturation associated with low-temperature storage, there is a problem of finding a new technology to prevent this at the same time and realize further versatility of these foodstuffs.
The protein of the above food has a problem that quality must be maintained until it is stored under low temperature control for storage after being denatured to have a delicious taste and an easy-to-eat texture by processing accompanied by heat denaturation.
If the quality of these foodstuffs deteriorates due to low temperatures, and if proteins in particular deteriorate in taste and texture due to hardening or condensation due to denaturation, there is a problem of safely preventing this.

After a certain period of storage and distribution in a frozen state, it is essential that the food has good taste, texture, aroma and appearance.
In order to prevent and improve this denaturation, there is a task to achieve this with technology that is different from conventional processing and preservation methods, and if there is denaturation, it will be prevented at the same time, and these ingredients will be further generalized. Therefore, the challenge is to find a new technology.

The present invention has been made in view of such circumstances, and an object thereof is to provide a food protein improver capable of suppressing denaturation of food.

The present invention is a food protein improver that dissolves 1% to 5% by weight of calcium oxide in brewed vinegar, has a pH of 3.5 to 5.5 and a specific gravity of 1.04 to 1.14.

Preferably, the raw material for the calcium oxide is one or more of seashells, eggshells, coral shells, calcium carbonate, calcium acetate, calcium citrate, and calcium gluconate.

Preferably, it is used in foods to make the processing of salted foods or the storage distribution of frozen-frozen refrigerated salt-free.

It is preferably used in foods to prevent denaturation of proteins during frozen and refrigerated storage distribution.

It is preferably used in foods to adjust the pH.

Preferably, the food is meat, seafood, soybean protein or a food made from these ingredients.

ADVANTAGE OF THE INVENTION According to this invention, the food protein improver which can suppress denaturation of foods can be provided.

Traditionally, brewed vinegar has been used to improve the taste and texture of foods. It is a cooking method by denaturing action. This is a method in which vinegar is directly added to or soaked in seafood or meat to change the protein.
However, this is a vinegar dish that acquires its taste by presenting sourness at the same time.
If calcium oxide is used in brewed vinegar, it can be processed without imparting sour taste or sour smell like vinegar dishes, and can prevent or improve denaturation under low temperature control such as refrigeration or freezing, meat, seafood or This technology can be widely applied to soy protein foods.
The improving agent of the present invention is that a solution of calcium oxide dissolved in brewed vinegar acts on food proteins to obtain an improving effect.

In the course of this practical application test, it was found that this agent has an effect equal to or greater than that of the conventional method of protein denaturation by salt processing and storage. And it was also found that this has a significant effect of quality improvement over the conventional method.

Until now, dissolving calcium oxide in brewed vinegar and using it in small amounts has an antibacterial effect against bacteria that adhere to or parasitize food. It was found that it has a function to act on proteins and promote denaturation, such as suppressing It was found that this agent was used to prevent or improve denaturation due to low temperature in the processing of beef, pork, chicken meat, seafood, or soybean protein foods or during storage and distribution.

Calcium oxide can be obtained by using scallop shells as raw materials and firing them at a temperature of around 1250°C. Scallops are produced in specific areas, and the processing of the shells is also concentrated, so the mass is stable, so they can be used advantageously.
Brewed vinegar is produced by fermenting the sugars of grains or fruits into alcohol, which is then fermented and brewed with acetic acid bacteria. Fermented and brewed vinegar with an acid concentration of 15% was used.
Brewed vinegar, which is a raw material for alcohol, is more productive than when grains and fruits are used as raw materials, because it is brewed without going through the saccharification and fermentation process. Also, it has little specific flavor derived from raw materials and is suitable for use in the present invention.

In order to obtain the amount of calcium oxide dissolved in the brewed vinegar suitable for the purpose of the present invention, solutions were prepared by dividing the dissolved amount of calcium oxide, and diluting water of the same concentration corresponding to each solution was prepared. Used and tested in food. Below, the ratio of quantities is weight ratio.
The amount of calcium oxide was 0.7%, 0.9%, 1.0%, 2.0%, 3.0%, 3.8%, 4.5%, 5.0%, 5.3%, 5.0%. Trial solutions were prepared in 8% and 6.8% divisions, and dilution water to which 6% of each division was added was prepared.

However, since 5.8% and 6.8% precipitated white powder after dissolution, the supernatant liquid was used for these two fractions. This is because the dissolution of calcium oxide corresponds to the acid concentration of the brewed vinegar, so if it is added in excess of the concentration, it becomes hydroxide and the physical properties are different, and 5.8% or more corresponds to this.
In order to measure the dissolution amount of calcium oxide suitable for the purpose of the present invention by using each of the above samples in foods, 830 g of fresh tuna was used as a sample, and 830 g of this sample was cut into equal parts and added to each dilution water of the dissolution amount classification. After 30 minutes of immersion, the mixture was wrapped in plastic wrap and stored frozen.

After 5 days of frozen storage, the fish was thawed under running water and prepared as sashimi, which was tasted by three testers.
The following is an evaluation of the dissolved amount of calcium oxide and taste by tasting.
0.7%: It has a sour odor and a strong sour taste, and is unsuitable for eating.
0.9%: It has a sour odor and a strong sour taste, and is unsuitable for eating.
1.0%: Slightly sour smell, sour taste, high water content, and hardness, but good taste.
1.5%: There is no sour odor and a little sour taste, but there is a lot of moisture and there is hardness, but the taste is suitable.
2.0%: No sour smell, a little sour taste and moisture, no hardness, and good taste.
2.5%: No sour smell, a little sour taste and moisture, no hardness, and good taste.
3.0%: No sour odor, little sourness, no moisture, no hardness, and a little umami.
3.8%: No sour odor, slightly sour taste, low water content, no hardness, good taste and good taste.
4.5%: No sour smell or sour taste, no water content, no hardness, and good taste.
5.0%: No sour odor or sour taste, no moisture, no hardness, and good taste.
5.3%: No sour odor and sour taste, astringent taste and no hardness, but the taste is unsuitable.
5.8%: Unsuitable because there is no sour odor and sour taste, there is astringency, and the taste is unsuitable.
6.8%: There is no sour odor and sour taste, but the taste is strongly astringent and unsuitable.

From the above results, a dissolution amount of calcium oxide of 0.9% or less has a strong acid odor and sour taste and is unsuitable for food. , and 5.3% to 6.8% has an astringent taste and an uncomfortable taste, and is unsuitable for food.
Based on these results, the range of application of the present invention is from 1.0% with a pH of 3.5 and a specific gravity of 1.04 to 5.0% with a pH of 5.5 and a specific gravity of 1.14 for the dissolved amount of calcium oxide. Although 0% is effective, it is close to the limit of dissolution of calcium oxide, and 4.5% is optimum because it is superior in terms of quality stability and taste when commercialized.

In the method of using the food protein improver of the present invention, diluting water to which 3% to 17% of the agent is added is used as immersion water, and the immersion penetrates the entire food to obtain the effect of the agent. In addition, it can be used by spraying as spray water, or as processing water, or by adding 10% or less of this agent.

The concentration of the dilution water for permeating the whole food with the dilution water of the food protein improver was set by the following tests.
2% to 17% of this agent was added to tap water pH 7.0 for dilution, and the pH was measured.

When the amount added is 6%, the pH becomes 5.8, and the pH value does not move up to 17% and remains the same. This is due to the action of the buffering capacity of this agent, and it is possible to adjust the weakly acidic pH suitable for taste.
Dilution water with a dilution concentration of 6% or more and up to about 15% is selected depending on the type or amount of food to be used, the amount of water, the pH value, or the length of treatment time.

In the temperature range of this specification, 5°C is the refrigeration temperature, -35°C is the processing temperature for quick freezing for freezing, and -20°C is the freezing temperature. The reason why this drug is used and refrigerated even if freezing and freezing is unnecessary is that the temperature changes greatly in the room temperature range, from 20 to 30 ° C or more, and bacteria multiply quickly, so that food can be safely stored. .

The period of the low-temperature storage test was set to 4 to 30 days with reference to the denaturation of chicken eggs.
The properties of food proteins reflect and affect the taste and texture of food. Taste consists of salt, sourness, sweetness, bitterness, and umami. It is also affected by scent and color, and there are individual differences in these.

The taste and texture of the foods using the food protein improver of the present invention were evaluated by sensory tests, and the texture was evaluated by the relative ratio of the hardness of sample foods in the same test by the hardness test.

Calcium oxide is dissolved in brewed vinegar to be used as a protein improver for foods with no sour taste or sour taste, or as a protein improver to substitute for salt in processing and production, processing of meat, fish and shellfish or soybean protein and salt using these as raw materials. denaturation in storage, hardening of protein due to low temperature of refrigeration and freezing in storage distribution, denaturation due to condensation or movement of water level, etc., and prevention and improvement of derived taste and texture, appearance and aroma. It is the food protein improver of the present invention that improves the quality by

The food protein improver of the present invention has the effect of preventing hardening of the texture and maintaining softness. To provide a foodstuff suitable for various kinds of dishes by eliminating the need for labor and time for desalting salted foods without limited taste and texture due to storage, preventing excessive intake of salt, reducing salt or salt-free foods, etc. It will contribute to the improvement of eating habits by opening up unprecedented new applications such as making it possible to easily

Examples of the present invention will be described below, but the application is not limited to these.
The sensory test by tasting was conducted by a panelist as well as by multiple testers.
Dried horse mackerel was tested for protein improvement in seafood.
Fish protein muscle fibers are composed of sarcomere and fascia, which are thinner and more flexible than those of carnivorous animals. Proteins are denatured by salting or during storage and distribution at low temperatures, and their taste and texture change. Therefore, this drug was tested to prevent or improve these problems.
The open-dried salt pickling method has traditionally been widely used as a method of preserving fish. In this processing method, the fish body is cut into open pieces, salt is applied or immersed in salt water, and after a certain period of time has passed, it is placed in the sun. Alternatively, it is air-dried to form a product.

Open drying is generally this method regardless of the species or size of the fish.
This method has been used for many years as the only way to add salty taste and preservative effect due to syneresis of the osmotic action of salt. is for a short period of a few days and is left to refrigerated or frozen storage and distribution, and is unavoidably affected by low temperatures.

Fresh horse mackerel was cut open, control group 1 and control group 2 were samples by salt pickling, test group 1 and test group 2 were samples using this agent, and 7 pieces were prepared for each group.
The control group 1 and the control group 2 were immersed in 15% salt water, which is a general processing method, and the immersion time was 40 minutes. The immersion water had a pH of 7.1.

Test group 1 and test group 2 were immersed in 6% dilution water of this agent for 40 minutes.
Dilution water had a pH of 5.8.
After salting and immersion, each sample was placed in a drying cabinet and air-dried for 3 hours with air blowing at room temperature.
When the amount of water syneresis due to drying was weighed and compared, the average value was 6.8% in the control plot and 5.9% in the test plot.
Both samples were stored in a plastic bag, Control 1 and Test 1 were stored in a refrigerator at 5°C, and Control 2 and Test 2 were stored in a freezer at -20°C.

After refrigerating and freezing the samples for 6 days, they were thawed at room temperature, roasted and tasted by panelists for a sensory test.
Prior to tasting, fish odor was tested. All the plastic bags were opened and the odor was tested. As a result, control group 1 and control group 2 had the fishy odor of open and dried fish, which is usually felt, and test group 1 and test group 2 both had a slight fishy odor. .

The samples were roasted and tasted with cooked rice and soy sauce in the same manner as normal meals.
As the order of tasting, control group 1 and test group 1 of refrigerated storage were followed by control group 2 and test group 2 of frozen storage. Although there are individual differences in taste and texture, each panelist regularly eats dried horse mackerel and has experience eating them, and a sensory test was conducted under the same conditions as daily meals.

A to G: 7 panelists are indicated by symbols.
The panel consisted of 7 men, 3 women and 4 women, ranging in age from 20's to 50's.
The evaluation was made into a 5-point evaluation for both taste and texture, and the total was graded.
The control section has a conventional taste and texture, but the evaluation is based on comparison with the test section.
1 point: The control area has a lower taste and texture compared to the test area 2 points: The control area has a slightly lower taste and texture compared to the test area 3 points: The test area and the control area 4 points: The test area has a slightly better taste and texture than the control area. 5 points: The test area has a better taste and texture than the control area.

Regarding the contents of the tasting, control group 1 and control group 2 had a normal taste and texture that had been eaten so far, but the umami reflected the presence or absence of saltiness and a slight astringency, and control group 1 was a muscle fiber muscle. The knots and fascia are separated, and there is a clear dry feeling, and it is a low evaluation in refrigerated storage.
The evaluation 3 for the control plot 2 is due to the hardness peculiar to the dried fish.
The taste of Test Group 1 was umami with moisture and no salty or astringent taste, and the texture was free of separation of muscle fibers and dry dryness, indicating the effect of this agent in refrigerated storage.
The taste of test group 2 was rich in umami, sweet and not astringent, and the texture was evaluated as 4 or 5 because the meat was thick and flexible, and there was no denaturation during frozen storage, no separation of muscle fibers, and a dry feeling. It is evaluated that there is no

In test group 1, there was no feeling of dryness despite the refrigeration temperature.
In terms of preservability, the number of viable bacteria in Control Group 1 was 104 and that in Test Group 1 was 300 or less.
Test area 1 has a viable cell count of 300 or less and is suitable for refrigerated storage.

The salt content of the sample was measured with a salinity meter (PAL-FM1 manufactured by Atago Co., Ltd.).
Control group 1 was 1.4 g in 100 g, and control group 2 was also 1.4 g.
Test group 1 was the same 0.3 g, and test group 2 was the same 0.3 g.
The use amount of 6% concentration of this agent in the immersion water of test plots 1 and 2 was suitable.
The hardness of the sample was measured with a fruit hardness tester GY3 type (manufactured by Pudivei).
The pressing terminal of the hardness tester was cylindrical with a diameter of 11 mm and a stroke of 10 mm, and the test container for stacking and measuring thin samples was a plastic case of 4 cm x 7.3 cm and a depth of 3.4 cm, with a mark 2 cm from the bottom. .
The measured values of hardness are relative ratios of samples in the same test, and the same applies to the following examples.
Measurement was taken as the average value of 3 measurement points by cutting the ventral side of the dried fish in accordance with the case and overlapping 3 pieces.

In the evaluation of the tasting, the presence or absence of saltiness affects the taste, and the salty dried open is a new taste, and it has the effect of obtaining new demand for health-consciousness such as reduced salt and no salt.
From the results of the above tests, it was found that fish meat stored at low temperature was prevented from denaturation of protein, had improved taste, could be processed without using salt, and was well stored at refrigeration temperature.
As a result of the above test, it was confirmed that this agent is effective in making conventional salted foods salt-free and preventing protein denaturation in frozen foods and improving their quality.
Not limited to the above test products, this agent is used in the processing and production of seafood, such as immersion water and heating water. Etc. or these processed products can be used to utilize the effect of protein improvement.

Fish roe cod roe was tested.
Cod roe is a fish roe food made by processing the ovaries of walleye pollack. It is a food rich in protein and is consumed in large quantities.
The method of processing cod roe is to collect the ovaries from pollack, wash them, and reduce them to 10% to 2% by weight.
After about 0% salt is applied and pickled in salt for about 8 to 15 hours to promote permeation of salt and syneresis of water, salt and moisture are wiped off to produce products, most of which are stored and distributed frozen.
Secondary processed products are seasoned with spices, etc., and are stored and distributed by refrigerating or freezing.
Cod roe is thawed for consumption, either as is or roasted or used as a cooking ingredient.

In the test, cod roe collected from fresh Alaska pollack was used as a material. Control group 1 was coated with 15% salt, salted for 8 hours, wiped off the salt and moisture, placed in a PP container, and stored in a refrigerator. Saved.
Test group 1 was immersed in 6% diluted water of this agent for 8 hours, then placed in a container in the same manner and stored in a refrigerator.
Test area 2 was also immersed in 6% diluted water of this agent for 8 hours, then placed in a container and frozen for storage.
None of the samples are colored.

After the storage period of 14 days had passed, the samples were thawed at normal temperature and refrigerated at normal temperature. The samples were mixed with boiled rice under the same conditions as those for a meal, but since the samples in the control group had a strong salty taste and it was difficult to sample the samples alone, the samples were eaten under normal meal conditions.
Control group 1 had a viable count of 106 and was judged to be spoiled, and was discarded without being tasted.
The number of viable bacteria in Test Group 1 was 300 or less, and there was no problem with refrigerated storage.
According to the sensory test, the control group 2 had a salty taste of cod roe, the texture of the texture was hard and grainy, and the film surrounding the cod roe was light gray, hard, and had a fishy smell. There was no difference from the eating experience.
The taste of test group 1 has the flavor and umami of cod roe and a slight sweetness, the texture is soft and smooth, the film that wraps the fish roe is soft and swollen on the whole, there is little fishy smell and the color is weak. It showed a light red color due to acidity, and there was no acid smell due to the use of this agent.
The taste of Test Group 2 was the flavor and umami of cod roe, the texture was soft and puffy, the film was a little hard, the color was pale pink, the fishy smell was slight, and the sour smell of the preparation was absent.
The salinity of Control Group 2 was 4.4 g/100 g, and Test Groups 1 and 2 were similarly 0.2 g/100 g.
The hardness before and after frozen storage is the average value of a total of three points at the center point and both ends of the sample.

As a result of the above test, the control group 2 had a strong salty taste with little umami of fish roe and a hardening texture due to low temperature and salt, which was a conventional taste and texture. Test groups 1 and 2 are not affected by the low temperature and have a new taste that makes use of the protein flavor and umami of cod roe. However, it also provided a new taste and texture in the same way, and it was confirmed that the storage of the test area 1 was not hindered.
From the results of this test, it was confirmed that the protein-improving effect of this agent was achieved by preventing denaturation and improving the taste and texture in combination with the refrigerated storage conditions.

A test was conducted on uncured ham as meat.
Cured ham is classified as Lux ham and, like bacon, is defined as a salted food as raw meat, and is a salted food that is defined to use salt and chloride.
Raw ham is edible without heat processing, so there are food hygiene processing standards, and it is stipulated that it must be salted and dried at a low temperature of 10 ° C or less for a period of 10 days or more to make a product. It is regulated by the Japanese Agricultural Standards together with the standards for quality and manufacturing method.
Prosciutto ham is a food that obtains meat taste and texture by treating pork by salting-out method, syneresis due to osmotic pressure of salt, reducing water content and drying at low temperature of refrigerator temperature to prevent propagation of microorganisms.
Prototypes of prosciutto ham were tested according to the above manufacturing standards.

1.1 kg of pork thigh meat was prepared as a sample for both the control group and the test group.
For the control group, the meat was coated with about 15 parts of salt, placed in a plastic bag, and stored in a refrigerator.
The test section was immersed in 10% diluted water of this agent, and after 5 hours had passed, it was put in a bag in the same manner and stored in a refrigerator. The elapsed days of the test are based on the start date of the trial production.
After 3 days of storage in the refrigerator, take it out, remove it from the bag, wash it with water, wipe off the dirt, apply about 15 parts of salt to the whole of the control group again, put it in the bag, wash the test group with water in the same way, wipe it off, and dilute this agent 6%. After being immersed in water for 5 hours, it was placed in a bag and stored in a refrigerator.
Then, after 6 days had passed, the control group was wiped off with 15 parts of common salt, and the test group was immersed in a 6% diluted solution of this agent for 5 hours and taken out. hung on separate hooks.
After that, it is a process of refrigeration drying and continuous low temperature storage at 5°C in a refrigerator.
Samples are taken out at intervals of 2 to 3 days from the start of refrigerated storage, 10 g or more of a 70% alcohol aqueous solution is applied, and the sterilization work is repeated and returned to the refrigerator during the storage period. confirmed.

After 16 days, smoke processing was performed using cherry wood chips. The chips were heated with a simple smoker, the sample was smoked for about 2 hours, and then returned to the refrigerator to continue drying and alcohol sterilization.
After 23 days had passed, the refrigerated storage was finished and the sample was finished.
The components of the samples were tested below.
The agricultural and forestry standards for uncured ham stipulate that water activity is 0.96 or less, negative for Salmonella, 1000/g or less for Staphylococcus aureus, negative for Escherichia coli, and pH 6 or less.

Samples from both plots were tested and measured. The number of bacteria was tested by culturing in the corresponding medium.
As a result of measuring the water activity (MD-AW1 manufactured by ASONE), the control group was 0.87 and the test group was 0.91, which is below the standard value, and the bacterial count test was negative for Salmonella, and the number of Staphylococcus aureus was 300 or less. , Escherichia coli was negative, and the number of bacteria was below the standard value.
A portion of the sample was immersed in water to measure the pH,
The pH was 5.5 in the control section and 5.9 in the test section.

The salinity was 2.6 g/100 g in the control plot and 0.2 g/100 g in the test plot.
After processing, the sample was again wrapped in a film, placed in a plastic bag, and stored in a frozen state. Five days after 28 days had elapsed, the sample was transferred to a refrigerator, thawed for one day, and subjected to a sensory test by three testers.

Both samples were sliced and tasted. The control group had the umami of salty uncured ham that had been eaten before, and had the same hardness, smell and color as before.
The taste of the experimental group was different from the conventional uncured ham of the control group, with a taste that was hidden in the saltiness, and a rich umami taste, with a soft texture, bright red color of the red meat, and a smoky smell. It had a new taste sensation.
From the results of tests and tastings, it was confirmed that it is possible to produce uncured ham that conforms to the standards using this agent without using salt.
After processing, frozen storage is prescribed, and the hardness after processing was compared with the time after processing was completed.

As for hardness, the control section had hardening due to salting and frozen storage, and the test section had less.
However, the agricultural and forestry standards stipulate that the production of uncured ham classified as Lux ham is by salting out.
As a result of the above test, the protein-improving effect of this drug was confirmed.

A mackerel fillet was tested as an example of seafood.
Normally, fresh fish is not sold or consumed after dismantling and processing, but is not stored and distributed by refrigerating or freezing. This is because the body of dismantled and processed fish leaks out drips in an extremely short period of time and is susceptible to spoilage due to the growth of bacteria, etc. As a result, the fish meat becomes soft and inedible.
To prevent this, they have been dismantled, processed with salt, and refrigerated and frozen for distribution.
This makes it easy to cook fresh fish as fillets or fillets, and there are many species of fish such as mackerel and salmon.
In this processing method, fillets are pickled in salt, stored in a refrigerator for a certain period of time, and then packed to allow water to separate. They are then stored and distributed in a refrigerator or freezer. It is a salted food that

When mackerel fillets are used in dishes other than grilled with salt, salt is removed as a pretreatment. It is immersed in a dilute saline solution. For example, it is immersed in 0.5% salt water for about 1 hour to remove the salt, and then seasoned and cooked as an ingredient for cooking.
The effect of this agent on improving the quality of mackerel fillets by preventing protein denaturation due to processing with salt or refrigeration or freezing storage was tested.

As a sample, mackerel, a fresh fish, was cut into three pieces to form two halves, and eight pieces of this were prepared.
The half body of the control group was immersed in 15% saline solution for 40 minutes, then placed on a draining net tray and stored in a refrigerator for about 2 hours. , was taken out, wiped off moisture, wrapped in a cling film and stored.

Control group 1 was stored in cold storage, and control group 2 was stored in frozen storage.
Test plots 1 and 2 were immersed in 6% diluted water of this agent for 40 minutes, then similarly dried in a refrigerator for about 2 hours, then packaged and stored in the same manner.
Test plot 1 was refrigerated and test plot 2 was frozen.
As a result of weighing the weight before and after the water syneresis treatment in the refrigerator, the weight was 94% in the control plot and 102% in the test plot.
Each sample was cooked and tasted after 11 days.

After 11 days from the start of storage, each sample was inspected, cooked, and tasted.
Each sample was tested for viable counts to check for changes with storage.
Control group 1 had a viable count of 105 and was discarded without being tasted as spoilage.
In both Control 2 and Tests 1 and 2, the number of viable bacteria was 300 or less and there was no spoilage during storage.
Control plot 2 had a little drip, and test plots 1 and 2 had no drip.
As a mackerel dish, I cooked salt-grilled and miso-boiled mackerel. The control group 2 was immersed in a 0.5% saline solution for desalination for about 1 hour, wiped off the moisture, and boiled in miso.

Two pieces of test group 1 were roasted as they were, and two pieces of test group 2 were boiled with miso.
A sensory test was conducted by tasting by three persons in charge of the test.
Evaluation was made into the sum total of each member's evaluation score.
The tasting was evaluated by comparing eating experience and control group and test group.
1 point: The control area has a lower taste and texture than the test area 2 points: The control area has a slightly lower taste and texture than the test area 3 points: The test area and the control area 4 points: The test area has a slightly better taste and texture than the control area. 5 points: The test area has a better taste and texture than the control area.

The roasted fish of Test Group 1 had a rich flavor and juicy umami taste, which was close to that of fresh fish. Test area 1 is a reference value.
The taste of the miso stewed in the control group 2 was light, but had flavor and umami, and had a firm texture.
Test group 2 had good seasoning permeation, rich flavor and umami taste, and the texture was thick and soft.

In the control group 2, there was an outflow of umami due to syneresis during processing, separation of the myotome and fascia of muscle fibers due to the influence of salt or low temperature, the texture was a little hardened, and the seasoning of miso-boiled meat did not permeate. It was thought that water absorption during desalination had an effect.
The salt content was measured before cooking and was 2.7 in control group 2 and 0.3 in both test groups 1 and 2.
The hardness before and after storage was measured at 3 points on the ventral side and taken as the average value.

The test plot retains little denaturation due to low-temperature storage, maintains flavor and umami, does not separate muscle fibers, and has meat quality similar to that of fresh fish. , Refrigeration and freezing of the product did not interfere with storage, confirming the protein-improving effect of this drug.

Soy protein was tested.
Soybean protein products mainly include granular proteins processed from defatted soybeans, which are mixed with starch, grain flour, sugars, etc. and used as raw materials for vegetable meat or artificial meat.
This is because edible meat products are high in calories and fat, and should be avoided. They are evaluated as high-protein, low-calorie, low-fat, health-conscious foods. In addition, wheat flour, starch, tofu, minced fish, and meat are mixed together, seasonings such as extracts and flavors are added, and the taste and texture similar to beef and pork dishes are added and commercialized.

Some processed foods made from soy protein are stored and distributed at low temperatures due to their preservability, depending on their type and properties. Since a method corresponding to this is essential, we conducted a test to prevent and improve it.

As an edible material, soybean protein is available in a variety of forms, including solids such as dry granules and flakes, as well as block-type raw frozen products. Vegetable meat and artificial meat are processed into cooked foods and commercialized, but other than room temperature products, they are generally stored and distributed in refrigerated and frozen, and attention must be paid to preventing denaturation in the process and maintaining quality. not.

Using granulated soybean protein as a sample, a sample was made according to a formulation example that is used as a material for processed vegetable meat.
When using this agent for soybean protein or foods that use it, if the product is dry type, it is added to reconstituted water, and if it is fresh type, it is used during secondary processing.

100 parts of 120 g of soybean protein granules are soaked in 350 parts of water to swell about 4 times and then drained. To this, 6 parts of potato starch, 2 parts of bread crumbs and 1 part of salt are added to 35 parts of hot water at 50°C. The mixture was mixed and kneaded to form a gel and molded into an elliptical shape to form 4 samples for control.
In the test group, the same amount of salt was used except for the above salt, and 6 parts of this agent was added to the immersion water and 4 samples were prepared through the same process as in the control group.
The immersion water in the test section had a pH of 5.8.
The molded samples were steamed in a steamer for about 20 minutes each. The shape and color of the steamed samples were the same in both the control plot and the test plot. The steamed samples were individually placed in a plastic bag and stored frozen.
After 13 days of frozen storage, it was taken out, heated in a microwave oven of 600 watts for 2 minutes, brought to room temperature, and then subjected to a sensory test by observing the appearance and tasting by two persons in charge of the test.

Compared to the test plot, the appearance of the control plot was uneven, less swollen, smaller in appearance, dark brown in color, and lacking luster. The taste was umami with a soybean odor, but the texture was hard and crumbly due to insufficient bonding with the ingredients used in combination.
The appearance of the test plot is bulging with few irregularities, the color is a transparent dark brown color, and the color is glossy. can be evaluated as good. Comparing the weights before and after storage, the control group showed a decrease of 2.2% and the test group a decrease of 0.6%.
The hardness of the sample was measured at 3 points at the center and outside of each individual, and the average value was taken as a relative ratio.

As a result of the above test, the use of this agent prevents hardening of soy protein or foods made from it by freezing, and the taste is soft and smooth, and the appearance and moldability are improved. We confirmed the effect.

The invention is not limited to the embodiments described above.
That is, those skilled in the art may make various changes, combinations, subcombinations, and substitutions regarding the components of the above-described embodiments within the technical scope of the present invention or equivalents thereof.

The present invention is applicable in the field of food protein improvers.

Claims (6)

A food protein improver having a pH of 3.5 to 5.5 and a specific gravity of 1.04 to 1.14 by dissolving 1% to 5% by weight of calcium oxide in brewed vinegar. 2. The food protein improver according to claim 1, wherein the raw material of the calcium oxide is one or more of seashells, eggshells, coral shells, calcium carbonate, calcium acetate, calcium citrate, and calcium gluconate. 2. The food protein improver according to claim 1, which is used in foods to make the processing of salted foods or the storage and distribution of frozen, frozen, and refrigerated foods salt-free. 2. The food protein improver according to claim 1, which is used in food to prevent denaturation of protein during frozen-frozen-refrigerated storage distribution. The food protein improver according to claim 1, which is used in food to adjust pH. Foods are meat, seafood, soybean protein, or foods made from these ingredients.
The food protein improver according to claim 3 .